Brussels Sprouts Pasta With Whole-Grain Mustard
Adapted from “Back Pocket Pasta: Inspired Dinners to Cook on the Fly,” by Colu Henry (Clarkson Potter, 2017).
Here, the sprouts are separated into leaves, crisped in the pan with garlic and tossed with just enough mustard and butter to make them taste rich. We upped the amounts of whole-grain mustard and cheese from the original recipe; for even more zip, stir in a teaspoon of Dijon mustard. Makes 4 servings
Kosher salt 12 ounces thick spaghetti or linguine 2 tablespoons olive oil 1 large clove garlic, thinly sliced 1 pound Brussels sprouts, separated into leaves (about 10 cups) Freshly ground black pepper 4 tablespoons (½ stick) unsalted butter ¼ cup whole-grain mustard 4 slices thick-cut bacon, cut into 1-inch pieces and cooked until crisp (optional) ¹⁄3 cup grated pecorino Romano cheese, plus more for serving
Instructions: Bring a large pot of water to a boil over high heat. Add a generous pinch or two of salt, then the pasta; cook according to the package directions (al dente). Drain, reserving 1 cup of the cooking water. Meanwhile, heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the garlic and cook for a minute or so, just until golden, being careful not to burn it. Add 2 cups of the Brussels sprouts leaves at a time, stir-frying just until the edges of most leaves are browned, then transfer each batch to a bowl before adding the next (no need to add extra oil). Season lightly with salt and pepper. Wipe out the skillet and place over medium heat. Add the butter, and once that has melted, stir in the mustard, cheese and half of the reserved pasta cooking water. Add the pasta, Brussels sprouts leaves and bacon to the skillet and toss to incorporate, adding some of the remaining pasta cooking water as needed to create a sauce that is loose enough to coat evenly. Divide among individual bowls; top with a few grinds of pepper and more cheese.